Jul 15, 2010

Kale Chips

I started reading Kath Eats about a year or so ago, and I find her blog to be very intriguing and inspiring. I love seeing everything she eats. If you don’t know what I mean – check her out. I have a food blog – but this definitely is not everything I eat all day long. Kath blogs every single thing she puts in her mouth. It’s a way to keep tabs on your diet, and I think a great way to keep yourself in check. You might not have that extra slice of cake, if you have to let the world know about it too. I’ve taken a few tips from her blog into my own diet – like adding chia seeds to my oatmeal and yogurt. But my favorite suggestion is definitely these Kale chips. I’ve actually made them a few times but never got around to taking a photo yet. They are basically just roasted kale. But you will not believe how delicious and addictive they are. Seriously – you will want seconds of your veggies with these, I promise. So yummy!

Ingredients

Kale (I use a half of a bag, about a salad spinners worth)

2 tsp. olive oil

2 Tbsp. parmesan cheese

sprinkle of kosher salt

Directions

1. Preheat oven to about 375*

2. Tear the kale leaves off the thick stems and break into bite size pieces.

3. Wash with a salad spinner.

4. Spread out on cookie sheets. Drizzle with about 2 tsp of olive oil. Sprinkle with Parmesan or your seasonings of choice. Plus a sprinkle of kosher salt.

5. Bake for about 15- 20 minutes, until edges are brown and kale is crispy when moved in pan.